Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Canadian bacon; 2 large eggs; 0.5 whole whole wheat English muffin; 1 tbsp plain Greek yogurt; 0.5 tbsp ghee; 1 tsp lemon juice; 0.25 tsp Dijon mustard; 0.13 tsp sea salt; 0.13 tsp black pepper; 1 tsp white vinegar; 1 tsp fresh chives

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Classic Eggs Benedict with Hollandaise

Poached eggs and seared Canadian bacon served on a toasted whole wheat muffin, finished with a velvety lemon-infused hollandaise sauce.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

48.9g

Fat

29.9g

Carbs

31.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Canadian bacon

2 large eggs

0.5 whole whole wheat English muffin

1 tbsp plain Greek yogurt

0.5 tbsp ghee

1 tsp lemon juice

0.25 tsp Dijon mustard

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp white vinegar

1 tsp fresh chives

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Fill a medium saucepan with water, add the white vinegar, and bring to a very gentle simmer.
2
Crack each egg into a small ramekin; use a spoon to create a gentle whirlpool in the water and carefully drop the eggs in to poach for 3 minutes.
3
While eggs poach, whisk together the Greek yogurt, melted ghee, lemon juice, and Dijon mustard in a small bowl until the sauce is smooth and creamy.
4
Heat a non-stick skillet over medium-high heat and sear the Canadian bacon for 1-2 minutes per side until lightly browned and heated through.
5
Toast the English muffin half until golden and crisp.
6
Place the toasted muffin on a plate, layer with the seared Canadian bacon, and carefully top with the poached eggs using a slotted spoon.
7
Drizzle the warm hollandaise sauce over the eggs, season with sea salt and black pepper, and garnish with freshly chopped chives.